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Why do my homemade ravioli's break open?

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Why do my homemade ravioli's break open? I use 1 3/4c AP unbleached flour 1/4c semolina flour 2eggs 1tsp olive oil and a little water if needed for the dough, I let it rest 30 minutes and then use atlas pasta machine to roll out dough to a #8, i use a ravioli tray or stamp, then freeze raviolis on a cookie tray then once frozen put in zip lock bags. When I cook them water is at a very gentle simmer but center of ravioli's get soggy and split open! Help what am I doing wrong???

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  1. are they splitting open from a poor seal? Or from being too thin? How are they breaking open? If they are breaking open from a poor seal you may want to brush and egg wash onto them before sealing.

    6 Replies
    1. re: JMF

      The seal is fine. They are breaking open on the mounded part of the ravioli. The thickness of the dough seems okay but maybe I am rolling too thin. Also a lot of them don't float to the top of the water (they are not stuck to bottom of pan ) and those are the ones that split open.

      1. re: sandlee1

        I had the same problem last time I cooked some homemade pumpkin ravioli that I had frozen. I believe that I had made the dough too thin because there were little breaks in the center top that let the water in. If they had been fresh I think it would have held, but if I'm going to freeze them I will make them thicker.

        1. re: escondido123

          Thank you for the excellent advice! This was my first attempt and a learning process! Next batch I will make the dough thicker and stuff the ravioli's with less filling.

          1. re: sandlee1

            I was thinking about this later on. What did you dry the ravioli on after filling them? I'm thinking that a cloth might be better than parchment, as it would absorb more water from the backs of the ravioli (of course, you also have to be gentle lifting the ravioli away from the tea towel lest they tear).

            1. re: Jay F

              I did not dry them. I froze them immediately on a cookie sheet then put them in zip lock bags. I attended a class at WS on how to make ravioli's and the instructor suggested that once you make your ravioli's just freeze them if you are not going to cook them right away, they may have been wrong!! How do I try them? I really appreciate your help because the ravioli's that didn't break apart were very good!!

              1. re: sandlee12

                The tricky part when you make the pasta thicker is not having the edges--where it is double dough--too thick and therefore chewy. I give those a pressing with,oddly, the little wooden roller used to roll seams on wallpaper--you can find it at a hardware store.

    2. Do you make sure there is no air in the filling compartment? Any air pocket will expand and pop open the ravioli..

      1 Reply
      1. re: grant.cook

        There is a possibility there is air pockets, also maybe I am overfilling ravioli's.

         
      2. Under-filling?

        Over-filling?

        Putting them hot into the freezer?

        Poor seal to begin with?

        Do you "sprinkle coat" them with semolina once they are cut?

        1. they definitely look over stuffed. hard to tell how thick/thin the pasta is.

          1. They are definitely over-filled but I don't see any air pocket issues. I'd also venture a guess that the pasta may be too thin. We haven't used a hand-crank pasta roller in years so I don't know what #8 is. I only go to 4 or 5 on my KitchenAid pasta roller

            1. Just a guess, really, but maybe either your filling or your dough is too wet.

              1. there does appear to be air in there..... the back right one looks like it has the least.